Sukiyaki

Mrs. Jack K. Wakayama

SERVINGS 5

• 1 lb. meat (sirloin tip, or filet sliced thin about 1″ x 2″)
• 1 cup bulb onion (halved and sliced)
• 1/2 cup mushroom (sliced)
• 1 cup bamboo shoots (sliced)
• 2 cups watercress (cut in 1 1/2″ lengths)
• 1 cup green onion (cut in 1 1/2″ lengths)
• 1/2 bunch long rice (washed and soaked in hot water for about half an hour)
• 1/2 block tofu (cubed)
• 1 teaspoon butter
• 3 teaspoons sugar (heaping)
• 1/2 cup shoyu
• 1/4 teaspoon gourmet powder

Heat skillet, melt butter. Add a few slices bulb onion, stirring often to prevent burning. Add meat and stir. When meat is about cooked, cover with sugar and shoyu. Let it come to a boil without stirring. Add bamboo shoots, bulb onion, mushrooms. Add the greens last so as not to overcook them. Add long rice; when about cooked (transparent), add tofu and gourmet powder. When ready to eat: Break an egg in a bowl, beat slightly with chopsticks. Dip the cooked sukiyaki in beaten egg and eat with rice.

More shoyu and sugar may be used according to individual taste.

VARIATION:
1–Chicken may be used in place of meat.
2–Fu instead of tofu.
3–Shirataki instead of long rice.
4–Other greens such as green peppers, bean sprouts, tomatoes, shingiku, turnips, carrots may be used.